Colossal Cupcakes Why we love it: Whether it’s a shareable softball-sized cupcake or a cake shake — a cupcake blended into a milkshake — Colossal Cupcakes’ indulgent desserts leave an impression. “The cake shakes are a huge hit,” says owner Kelly Kandah. “It has that childhood melted cake and ice cream feeling.” Try this: The maple bacon cupcake ($3.95) with caramelized bacon, maple syrup-infused frosting and a pancake cupcake. 528 Euclid Ave., Cleveland; 52 SS Comet Lane, Westlake, 216-938-9609, colossalcupcakes.com
A Cookie and a Cupcake Why we love it: Co-owners SynDee Bergen and Wendy Thompson stay creative with their flavor-of-the-day options such as an Oreo-filled treat or a savory blue cheese-frosted cupcake. “People love to live on the edge,” says Bergen. Try this: The salted caramel cupcake ($2.50), a dark chocolate cake with liquid caramel baked inside and caramel frosting topped with sea salt. 2681 W. 14th St., Cleveland; 13953 Waterloo Road, South Euclid, 216-344-9433, acookieandacupcake.com
The Cute Little Cake Shop Why we love it: Marcia Rehak and her daughter, Janet Yurcik, began by making cake balls, so they know all about delivering lots of flavor in a small treat. “We want you to taste it in every bite,” says Yurcik. “If it’s s’mores, we want you taste the graham cracker, marshmallow and chocolate in every bite.” Try this: The apple butter crisp cupcake ($2.75) filled with fresh apple chunks and topped with gooey apple crisp. 15131 Pearl Road, Strongsville, 440-846-1352, thecutelittlecakeshop.com
Main Street Cupcakes Why we love it: With more than 350 flavors inspired by food trends and seasonal ingredients, this shop has something for everyone. “It’s ever-changing, so we really try to hit everybody’s favorites,” says co-owner Sarah Forrer. Try this: The pumpkin pie cupcake ($2.50) with hand-crushed graham crackers on the bottom and marshmallow buttercream frosting on top. 238 N. Main St., Hudson, 330-342-0833, mainstreetcupcakes.com
The White Flower Cake Shoppe Why we love it: Each cupcake is topped with a swirl of Swiss meringue buttercream frosting cooked with egg whites. “It never gets hard or crunchy,” says co-owner Lauren Bozich. “It always stays soft.” Try this: The chocolate custard bomb ($3) made with chocolate cake, custard and vanilla buttercream frosting and dipped in a chocolate ganache glaze. Various locations, whiteflowercake.com
